Honoring the food of my readers: Mexican Chiles en Nogada

This was a fun and easy dinner for us to prepare and enjoy together. Hart really likes bell peppers so he thoroughly appreciated our variation on this nation’s dish.

Growing up in England, I was very much so not exposed to Mexican food. We would make chicken fajitas at home using a popular brand kit with packaged seasoning and tortillas. I think there was one “Mexican” restaurant in my hometown (which had a population of approximately 275,000 people). I was a lot more familiar with Spanish food than its Mexican equivalent.

After moving stateside, I have eaten such a lot of Mexican food in a variety of places and circumstances – eating out and staying home. I find it fascinating how cuisine from other countries has greater and lesser popularity and prominence in different cultures. Sometimes, it indicates history; sometimes, geography. Whatever the case, I find it fascinating.

Source: pixabay

Although it is most definitely a part of Latin

Source: pixabay

We aren’t afraid of a little spicy food over here, but I did choose to sub the traditional anaheim or poblano peppers for bell peppers because of their size.

Chiles en nogada

What you will need:


  • 3/4 lb pork sausage
  • 1/4 onion, finely chopped
  • 1 clove garlic, minced
  • 3 tbsp chopped parsley
  • 1 tsp oil (I picked walnut to complement the sauce)
  • 1 tomato, seeded and chopped
  • 3 tbsp peeled and chopped almonds
  • 3 tbsp pine nuts
  • 1 1/2 tbsp orange peel, finely chopped
  • 1 1/2 tbsp raisins, finely chopped
  • Pinch of chili powder, optional
  • Salt, to taste (We skip it all together)
  • 3 green bell peppers (1 per adult and 1/2 per child)


  • 2/3 cups milk
  • 1/3 cup walnut, peeled and chopped
  • 1/3 cup Cotija cheese in pieces
  • (Add a stick of cinnamon and some cocoa powder to transform this into a take on mole sauce)

How you can do it:

  1. Begin by combining sausage meat with onion, seasoning, oil, nuts and fruit ingredients in a medium mixing bowl.
  2. Cut around the stem of each pepper and cut away white and seeds to form a lid.
  3. Stuff the peppers with meat mixture and replace the ‘lid’ on top.
  4. Bake at 350 Fahrenheit for about an hour (until the stuffing is hot throughout).
  5. Combine all the nogada sauce ingredients in a saucepan and heat until thickening.
  6. Serve pepper with sauce poured on top, and garnish with chopped parsley and pomegranate arils.

Thank you, Mexico for your vibrant food and delicious flavors.

From mine to yours,

Mumma Alsum

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